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This is the perfect Dhaba style Amritsari Kulcha recipe which turns out just like a tandoori Kulcha!
Full written recipe for Amritsari kulcha
Prep time: 1 hour- 1.5 hour (includes resting of the dough)
Cooking time: 15-20 minutes
Serves: 7-8 kulchas (depending on your preferred kulcha size)
Kulcha dough
Ingredients:
Luke warm water ½ cup
Luke warm milk 1/4th cup
Curd ½ cup
Sugar 2 tbsp
Ghee 2 tbsp
Maida 3 cups
Baking powder 1 tsp
Baking soda 1/4th tsp
Salt 1 tsp
Method:
In a mixing bowl, add warm water, warm milk, curd, sugar and ghee, mix well until the sugar dissolves.
Further, use a sieve and sift the dry ingredients, together, add them in the water milk mixture and combine well, once they all come together, transfer it over the kitchen platform or in a large vessel and knead well, knead it well for at least 12-15 minutes while stretching it.
Initially you’ll feel the dough is very sticky, but don’t worry as and when you'll knead it will smoothen and form like a proper dough.
Keep kneading until it's smooth, soft & stretchy. Shape in a big size dough ball by tucking inwards and to make a smooth surface. Apply some ghee over the dough surface and cover it with a cling wrap or a lid.
Rest the dough in a warm place for at least an hour, after the rest, knead the dough once again and divide in equal size dough balls. Apply some oil over the dough balls surface and rest them for at least ½ an hour, make sure to keep them covered with a damp cloth.
By the time they are resting you can make other components.
Kulcha filling
Ingredients:
Cumin 1 tbsp
Coriander seeds 1.5 tbsp
Boiled potatoes 4-5 medium sized
Ginger 1 inch (chopped)
Green chillies 2-3 nos. (chopped)
Fresh coriander 2 tbsp (chopped)
Fresh mint 2 tbsp (chopped)
Black salt ½ tsp
Carom seeds 1 tsp
Red chilli powder 2 tsp (optional)
Dry mango powder ½ tsp
Anardana powder 2 tsp
Salt to taste
Onions 3/4th cup (chopped)
Method:
Set a pan on low flame, add jeera & coriander seeds, and dry roast them on low flame until they are fragrant, transfer them in a mortar pestle and cool down a little bit, further crush them coarsely and keep aside to be used in making the kulcha filling.
Prefer to grate the boiled potatoes instead of mashing them, as when you'll roll the kulchas the small potato chunks in the filling may come out.
For making the filling, add grated potatoes & all the remaining ingredients in a mixing bowl, along with the crushed cumin & coriander seeds, mix well.
Add onions to the mixture, but make sure to add them just before making the kulchas or else the raw onions may leave a smell in the entire filling. Mix & combine well, the kulcha filling is ready to be used.
Imli pyaaz wali chutney
Ingredients:
Soaked imli 1/4th cup
Water - 50 ml + 150-200 ml
Onions ½ cup (chopped)
Fresh coriander 2 tbsp (chopped)
Mint leaves 2 tbsp (chopped)
Ginger ½ inch (chopped)
Green chillies 1-2 nos. (chopped)
Cumin powder 1 tsp
Black salt 1 tsp
Anardana powder 1 tsp
Spicy red chilli powder 2 tsp
Salt to taste
Boiled potatoes 1 medium sized chopped (optional)
Powdered sugar / jaggery 3 tbsp (optional)
Method:
Use a sieve and strain the soaked tamarind to extract its pulp, mix water and tamarind pulp along with other ingredients, to make the imli pyaaz ki chutney, you can adjust the consistency of the chutney as per your preference by adding water.
Imli pyaaz ki chutney is ready, refrigerate until you serve.
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